Beef Ribs with Chimichurri



  • 1 rack beef short ribs
  • Four Monkeys BBQ Beef Rub
  • Worcestershire sauce


  • 2 tbs red wine vinegar
  • 1/2 cup finely chopped parsley
  • 4 finely chopped cloves garlic
  • 2 long red chillies, seeded and finely chopped
  • 3 tsp dried oregano
  • 1 tsp salt
  • Pinch pepper



  • Light smoker and heat to 135°C (275F).
  • Trim any fat and silver skin off the top of the beef rack, leaving nothing but meat showing, then remove membrane from underside.
  • Rub a tablespoon of Worcestershire sauce on all sides of your ribs, then from a height, season well with Four Monkeys Beef rub.
  • Place ribs into your smoker or oven and cook until the internal temp reaches 76C (170F) then wrap in thick foil with 3 tablespoons of Worcestershire sauce. Continue to cook until you're able to slide a skewer into the thickest part of the rib and it has no resistance, the internal temp should be around 100C (212F).

TIP: Use a spray bottle filled with 50/50 water and worcestershire sauce to spritz the ribs every hour until wrapping, this will help cool the surface of the meat to stop it drying out.

  • Let your ribs rest in the foil wrap and wrapped in a towel for 45 minutes before slicing. This step is very important, I know it's tempting to slice straight away but hold your nerve.
  • Serve with a side of Chimichurri sauce and grilled green beans and enjoy.

TIP: I love chimichurri with beef ribs. Just mix up all the ingredients and enjoy!

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